Air-fryer chicken tikka kebabs
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 20 mins marinating
- Easy
- Serves 4
Ingredients
- 3-4 chicken breasts (about 600g), cut into bite-size pieces
- 150g natural yogurt, plus extra to serve (optional)
- 2 tbsp tikka masala curry paste
- 2 garlic cloves, crushed or finely grated
- thumb-sized piece of ginger, peeled and grated
- 2 large naans (we used round naans)
- handful of coriander, chopped
To serve
Method
- STEP 1
Put the chicken in a bowl with the yogurt, curry paste, garlic and ginger. Mix everything together and leave for at least 20 mins to marinate, or chill overnight. Will keep covered and chilled for a day.
- STEP 2
Heat the air-fryer to 180C. Thread the chicken onto skewers – you’ll need between four and eight. If your air-fryer is big enough to hold the longer skewers, then use four, otherwise use eight shorter ones or cut them in half. (Alternatively, air-fry the chicken in pieces for 15-20 mins, turning halfway, until cooked through. You may need to do this in batches.)
- STEP 3
Warm the naans following pack instructions – the microwave is a good option as it tends to soften them, which is helpful for wrapping around the chicken. Or, splash the breads with water, then toast.
- STEP 4
Serve the naans topped with the chicken, chopped coriander, a drizzle of yogurt, if you like, and accompaniments of your choice.
